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CHICKEN FRIED STEAK




Source of Recipe


unknown


List of Ingredients




1 pound boneless beef top loin
2 cups shortening
1 egg, beaten
1 cup buttermilk
salt and pepper to taste
1/4 teaspoon garlic powder
1 cup all-purpose flour

1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste

Recipe



Cut top loin crosswise into 4 (4 ounce) cutlets. Pound each cutlet with a moistened mallet or the side of a cleaver, to flatten it out. In a large, heavy skillet, heat 1/2 inch shortening to 365° F (185° C).

While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.

Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.